Chocolate Sin Cake with Espresso Cream
Chocolate Sin Cake with Espresso Cream is a gluten free and vegetarian recipe with 12 servings. One serving contains 426 calories, 6g of protein, and 30g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up berries, eggs, espresso cream, and a few other things to make it today.
Instructions
Melt chocolate and butter in top of a double boiler over hot, not boiling, water, stirring until smooth.
Combine eggs and sugar in a large bowl. Beat at medium speed with an electric mixer until well blended. Gradually add cooled chocolate, beating at low speed until blended.
Pour batter into a buttered, wax paper-lined, 9-inch deep round cake pan.
Place cake pan in a large shallow pan.
Add hot water to shallow pan to depth of 1 inch.
Bake at 350 for 55 minutes. Turn oven off; let stand in oven 50 more minutes or until set.
Remove cake pan from water bath, and cool cake completely in pan on a wire rack. Cover and chill 2 hours. Loosen edges of cake with a spatula, and invert cake onto a serving plate.
Cut into wedges, and pipe or spoon Espresso Cream on top. Top with mixed berries and mint sprigs.